Black Bean-and-Quinoa Salad
Recipe from Food & Wine

Ken Oringer believes chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich quinoa in his diet at least three times a week. Here he mixes the grain with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.


Black Bean-and-Quinoa Salad
Keller & Keller

by 2  people

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Servings: 8
Prep Time: 2 hrs 15 mins
Total Time: 2 hrs 45 mins
Related Categories: Bean Salad, Black Bean Salad, Mexican Bean Dishes, Mexican Cuisine, Peppers, Salad, Vegetarian
 
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Ingredients
  • 12  ounces
    dried black beans, picked over and rinsed
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  •  
    Salt
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  • 1  cup
    quinoa, rinsed
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  • 3  tablespoons
    sherry vinegar
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  • 1  tablespoon
    soy sauce
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  • 1  tablespoon
    fresh lime juice
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  • 1 
    chipotle in adobo, minced
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  • 1/4  cup
    plus 2 tablespoons extra-virgin olive oil
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  • 6 
    scallions, white and light green parts only, thinly sliced
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  • 1 
    small red onion, finely diced
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  • 1 
    yellow bell pepper, finely diced
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  • 1/4  cup
    chopped cilantro
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Directions
1.
In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour.
2.
Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool.
3.
Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.
4.
In a large bowl, whisk the vinegar, soy sauce, lime juice, and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper, and cilantro. Season with salt, toss to combine and serve.

MAKE AHEAD
The black bean-and-quinoa salad can be refrigerated overnight.
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